Cheater Vanilla Ice Cream

Tomorrow at Bible Study we're celebrating 2 birthday. Someone is going to bring a berry pie or cobbler, and I volunteered to make vanilla ice cream. My mom heard about this once from somewhere a few years ago. And in a pinch, it works great! So prepare yourself, cause it's really really hard.

NOT!

Are you ready for this?

Ingredient:
Adding Sweet and Condensed Milk is optional. I added about 1/2 a can slowly between 2 big creamers (so that would be 1/4 can for one creamer). But I have made it without S&C Milk and it's still perfectly delicious.

Instructions:
Because it's cheater ice cream, I'm using a cheater ice cream maker. No ice or rock salt required. Thanks mom for letting me borrow your machine.
Dump in make and let 'er rip. After about 20-30 minutes, pour into Tupperware and put in freezer.

Creamy.

Sweet.

Flavorful.

Tada!

Any questions?

Mint Chocolate Ice Cream Cake

Mom's Day, 2009. My mother decided that she wanted an ice cream cake. Sure, I could have run to the local Coldstone's or Baskin Robins. But no, I took it as a challenge to make my own.

Plus I figured it would have been less expense to make on then to buy one.

So I found a recipe via my iphone (gotta love it!). Kaitlin and I went to the store to get the goods. Then we went to work.

The Cast...
Pressing the crust...
Freezing the first layer...
Apparently I didn't get the "using a fork" memo. So the melted chocolate ended up a little globby. Still tasted good.
Who did that to poor Kaitlin?!?
Speaking of iphone. Chris and his pocket god app. Check out the upgrade, there's a dinosaur now!
Kaitlin like it so much that she licked her plate.
The rest of us just scraped it clean.
Ingredients:
1 - 16 oz. package chocolate sandwich cookies
3 tbsp unsalted butter, melted
1 quart mint chocolate chip ice cream
1 quart cookies and cream ice cream
1 - 10 oz. package mint chocolate chips

Instructions:

1. Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4" up sides of 9x2 3/4" spring-form pan. Refrigerate 30 minutes.
2. Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator.
3. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour.
4. Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight.
5. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design.
6. Release sides of pan. Cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.

Recipe from Bon Appetit, September 1992.

Chef's Notes:

• We tried to cut back some. So we used reduced fat oreos, and half fat slow churned ice creams.
• Since we couldn't find mint chocolate chips, we used regular chips and added mint extract to taste.
• Also, some reviews said that they added a fudge layer between the ice cream. So we did too!
  

Peach Sorbet

After having a surplus of diced peaches, like 2 gallons, left over from a catering job, I just couldn't bear to waste or dump them. And I knew that they're time would soon be expiring. So what do you make with diced peaches? Cobbler, sure. Pie, sounds good. Shortcake, tired of it. Sorbet, now that sounds good... Then I had to find a recipe. I didn't want just pureed peaches and simple syrup, I wanted more. Something unique. Something different. And let me tell you. I found it!

May I present to you...

Peach Sorbet
Serves 8. 3 1/4 hours, 15 minutes prep.

4 cups peeled* and diced fresh peaches, and their juices
3/4 cup fresh lemon juice*
1 cup sugar
5 tablespoons amaretto liqueur or orange juice concentrate

1. In a blender, whip peaches and their juices until smooth.
2. Heat remaining ingredients in a saucepan over low heat until sugar is dissolved. Remove from heat and stir in peach puree.
3. Pour into an 8-inch square pan and set in freezer. Using a rubber spatula, stir every 15 minutes until creamy, about 2 hours.* Cover and allow to freeze.
4. To serve, scoop into small dishes and garnish with fresh fruit.

Nutrition Facts: calories 135, total fat 0.2g, dietary fiber 1.4g.

*Yea, the dices peaches I already had weren't peeled, so I didn't bother. I like to look of them not peeled, little specks of red throughout. And weren't you taught, a lot of the nutrients are in the skin! And I think I ended up putting more like 5 cups in the blender...
*Ran out of lemon juice, so I used lime too. And it wasn't fresh, the juices came out of the little plastic lemon and lime squeezey things.
*I didn't waste my time with a pan, spatula, and 2 hours. Into the Cuisinart ice cream maker it went. 30 minutes later I transferred it to a Tupperware container and into the freezer it went. Much easier!

Recipezaar